Rainbow Cake by Dore dore

Name: Rainbow Cake by Dore dore
Prep time: 55 min
Cook time: 23 min
Total time: 78 min
Yield: 12
Cuisine: Korean
Ingredients: 5 Eggs (about 250g); 125g Sugar; 4g Vanilla extract; 30g Unsalted butter; 40g Milk; 140g Cake flour; Food coloring; (x2); 550g Heavy cream + 55g Sugar; 300g Heavy cream + 30g Sugar; Sugar syrup

Cooking TreePublished: 2023-02-21 Updated: 2023-02-1401.4K views

Rainbow Cake by Dore dore is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

Today, I prepared a video of “Dopple Cooking” where you can make desserts or foods that are sold in the market.
I think the recipe is bound to be different because you see it with your own eyes and simply follow it. In this video, I made a copy of Dore Dore’s precious cake~

The colorful rainbow cake is a simple combination of sheet and whipped cream, but the color catches the eye.
The cream is thicker than the sheet, so I think it’s more convenient to put the cream in a piping bag and make it thick.

If the cake is not hardened in the refrigerator, the cake is high, so it can be pressed while cutting.
Depending on the pigment, the color may come out differently, but you have to add more pigment than you think for the color to come out.

It took a long time as I had to bake the sheet several times, but I was full of pride when I finished it~
It’s a video I tried in a different way, so please support me a lot~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Rainbow Cake by Dore dore

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Rating: 5.0/5
( 90 voted )

Serves: 12 Prep Time: 55 Minutes Cooking Time: 23 Minutes 23 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

5 Eggs (about 250g)

125g Sugar

4g Vanilla extract

30g Unsalted butter

40g Milk

140g Cake flour

Food coloring

(x2)

550g Heavy cream + 55g Sugar

300g Heavy cream + 30g Sugar

Sugar syrup

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.

Remove the bowl from the pot and melt the bowl with unsalted butter and milk.

Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.

Add the mixture to the main dough, mix, divide the dough into 3 parts, and add food coloring to each dough to color.

Pour the dough into an 18cm mold, bake in an oven preheated to 165 degrees for 23 minutes, take it out of the mold, cool it, and cut off the top.

Bake one more time in the same way to make a total of 6 sheets.

Add sugar to the whipped cream, place on ice water, whip until the horns stand, and place in a piping bag.

Place the sheet on a rotating plate, sprinkle with sugar syrup and cream, then place the sheet of a different color.

Repeat in color order, apply cream on the whole, make a pattern on the side, flatten the top, and harden it in the refrigerator for 2 hours.

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